You don’t need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render. This recipe is from Gunpowder, an Indian restaurant in London.
Recipe information
Yield
4 servings
Ingredients
½
1
1
4
¼
2
1
1
1
1
½
1
2
12
Special Equipment
Preparation
Step 1
Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds; let cool. Finely grind in spice mill or with mortar and pestle. Transfer to a large bowl; add in chile, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 tsp. chili powder, and 2 Tbsp. vegetable oil and mix well. Season lamb chops with salt and add to marinade; turn to coat. Cover and chill at least 2 hours.
Step 2
Let lamb chops sit at room temperature 1 hour before grilling.
Step 3
Prepare a grill for medium heat; oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 5–10 minutes.
Step 4
Top lamb with mint and cilantro and dust with more chili powder. Serve with lemon wedges.
Step 5
Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.